Dipping cup for foods and sauces

ABSTRACT

A stackable, multi compartmented food service container capable of simultaneously holding food items especially snack foods as well as sauces and other condiments.

CROSS REFERENCE TO RELATED APPLICATIONS

Not Applicable

STATEMENT CONCERNING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

Not Applicable

REFERENCE TO A MICROFICHE APPENDIX

Not Applicable

BACKGROUND OF THE INVENTION

1. Field of Invention

The present invention generally relates to a stackable, multicompartmented food service container capable of holding food itemsespecially snack foods as well as sauces and other condiments.

2. Description of Prior Art

SUMMARY OF THE INVENTION

It is therefore an object of the present invention to provide animproved means for service of food items as well as one or more servingsof sauces or condiments in a single container.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 depicts the preferred embodiment of the invention in side and topviews.

DESCRIPTION OF THE PREFERRED EMBODIMENT OF THE INVENTION

Snack foods such as French fries, onion rings, cheese curds, areenormously popular concession choices at movies, concerts, sportingevents and other venues. These food items are commonly accompanied bysauces such as ketchup or mustard which are dipped or smeared thereon.Unfortunately, current service containers for presentation of the snackfood do not satisfactorily address the storage of the dispensedcondiments and their application to the snack food in one unifiedcontainer.

Snack foods are often dispensed in open ended paper boxes of varyingdesigns or open ended barrels. These containers must be held with one orboth hands. They either lack means to improve the user's grip on them orhave a minimal rim on their open end which appears to be an artifact ofthe container's manufacturing process rather than a deliberate designfeature to assist the user in gripping the container. The condimentseither come packaged in sealed plastic packets or must be dispensed intoa separate miniature cup. This bi modal approach requires dexterity tomanage the two separate and often different sized and shaped containers,is prone to losing food products both snack and dipping solutions due tojostling in crowds. Distribution of sauces and their application is alsoless than ideal. The sauce is either expressed from the sealed packet orpackets directly onto the snack item or the snack container must besomehow balanced and controlled while one of the user's hands hold thecup containing the sauce and the other hand dips the snack item into thesauce.

Snack food trays of current design may enhance the user's ability togrip control the container itself, but do not have compartments whichare properly sized for the dispensing, transport and consumption ofsnack items such as those described above as well as others familiar tothose of ordinary skill in the field of snack foods. The containers aretoo shallow to adequately contain sufficient quantities of the snackproduct on one hand and not proportioned to either handle appropriatequantities of the concomitant dipping products or facilitate the dippingprocess prior to consumption.

The present invention addresses each of the shortcomings outlined abovein a single easy to manage and use container.

The preferred embodiment of the invention consists of two cupsphysically formed as an integrated unit. One of the cups is ofphysically greater volume, (hereinafter the Food Cup) allowing for theplacement of food items such as French fries, onion rings, cheese curds,shrimp, chips of various types, and other food items within the largervolume cup for service. The cup with the smaller physical volume(hereinafter, “sauce cup”) provides a means for service of sauces,relishes, jellies or other condiments for dipping the food items beforeeating. The relative sizes of each type of cup can be varied accordingto standard portion sizes or sized according to the needs of individualfood service providers. For example the sauce cup or cups can be sizedto a standard volume of sauce, controlling portion sizes. The preferredembodiment is fabricated in such a manner that the containers can bestacked for storage and shipping. The container can be fabricated fromany number of types of paper, plastic, metal or combinations thereof,including laminates or any other material known to those of ordinaryskill in the manufacture of food service containers. The preferredembodiment has a lip around its open apex to facilitate gripping thecontainer while the user is carrying the container and during dippingand consumption of the food items.

To use the larger cup is filled with the food item of choice by the foodserver. The consumer can fill the smaller cup with the condiment(s) oftheir choice from pump equipped bulk containers.

The preferred embodiment allows the user to receive and transport his orher food item of choice from a point of distribution or sale along withtheir choice of one or more sauces or condiments and consume thecombination without having to hold on to or balance separate condimentdispensing cups. The eliminates the messiness of opening and usingprepackaged condiments such as ketchup or mustard and allows the user todip the food item into the condiment rather than being forced to spreadthe condiment onto the food item. Multiple dipping cups allow the userto choose a variety of sauces.

The relative number of dipping and food item cups may also be varied. Anembodiment comprising multiple smaller volume dipping cups allowsadditional sauces to be used for dipping. An embodiment comprisinglarger multiple larger cups allows for additional food items to beserved.

The invention will improve the rate and efficiency of food service atvenues like movie theatres, sporting events and concerts, minimize lossof food due to jostling or juggling of snack and sauce containers,control portion sizes and allow the consumer multiple options fordipping sauces for snack items.

1. A food container comprising two cups; said first cup being physicallyattached to the second cup such that the open end of the first cup andthe open end of the second cup are oriented in the same or parallelplanes.
 2. A food container comprising two cups of differing sizes, saidfirst cup being physically attached to the second cup such that the openend of the first cup and the open end of the second cup are oriented inthe same or parallel planes.
 3. A food container comprising cups ofdiffering sizes, such that the open end of the first cup and the openend of the second cup are oriented in the same or parallel planes, saidcups formed as one integral container, said container having a lip aspart of its open end.
 4. A food container comprising two cups; saidfirst cup being physically attached to the second cup such that the openend of the first cup and the open end of the second cup, are physicallyjoined or attached together at or near their respective open rims, saidcontainer having a lip as part of its open end, said container beingformed to allow stacking.
 5. A food container comprising cups ofdiffering sizes, such that the open end of the first cup and the openend of the second cup are oriented in the same or parallel planes, saidcups formed as one integral container, said container having a lip aspart of its open end, said container being formed to allow stacking.